Chicken Pot Pie

1/3 C. margarine or butter
1/3 C. flour
1/3 C. chopped onion
1/2 tsp. salt
1/4 tsp pepper
1 3/4 cups chicken broth
2/3 c. milk
2 cups cut up- cooked chicken
1 1/4 cup frozen vegetables ( I use California blend: carrots, broccoli, and cauliflower.)
2 pie crusts (9 inches)

Melt butter over low heat. Stir in flour cook until bubbly stirring constantly, add onion, salt and pepper. Blend. Remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir for 1 min. or until mixture thickens. Add chicken and vegetables (cook first).Pour into prepared shell. cook at 425 degrees for 30 - 35 mins.

You can use fresh vegetables be sure to steam before adding them to the pie filling. Enjoy!

Pork Chops and Apples

6 pork chops, 1/2 inch thick
3 or 4 unpeeled apples, sliced
1/4 cup firmly packed brown sugar
1/2 teaspoon cinnamon
2 tablespoons margarine or butter

Heat oven to 350. Grease a rectangular baking dish.
Spray skillet with non-stick cooking spray and cook pork about 5 minutes, turning once, until brown.
Place apples in baking dish, sprinkle with brown sugar and cinnamon. Dot with butter. Top with pork. Cover and bake for 1 hour or until pork is slightly pink in center and apples are tender.

Pizza dough

1 cup hot water
3 1/4 c. flour
2 Tbsp. sugar
1 tsp. salt
1 Tbsp. yeast
1 egg
2 Tbsp. oil (tastes best with olive oil, but is still really good with veggie oil).

Mix all together and knead. Roll out and add your favorite sauce and toppings. Bake at 425 for 15 minutes. (If you use a preheated pizza stone, only bake it for 10-12 minutes.)